How to make black caviar

Ingredients

• 100 g Paddlefish Roe (Fresh Caviar) (fresh, high quality; keep cold until use)
• 2 Tbsp Kosher Salt (approximately 30 g; fine grain for even distribution)
• as needed ml Cold Water (for rinsing; keep ice‑cold)

Instructions

1. Set Up

   Place a fine mesh sieve over a large bowl and have cold water ready. Keep the paddlefish roe chilled until you begin.

   Time: PT2M

2. Massage the Roe

   Transfer the roe into the sieve and gently massage it with your fingertips, allowing the liquid to drip through. Continue for about 10 minutes until most of the watery fluid has been expelled.

   Time: PT10M

3. Rinse Repeatedly

   Run cold water over the roe in the sieve, letting it flow through completely. Repeat the rinsing process 2‑3 times until the water runs clear and the texture feels firm.

   Time: PT8M

4. Add Salt and Mix

   Transfer the rinsed roe to a clean bowl. Sprinkle roughly 2 Tbsp (≈30 g) kosher salt over it and fold gently with a silicone spatula until the salt is evenly distributed.

   Time: PT5M

5. Refrigerate to Cure

   Cover the bowl loosely with plastic wrap and place it in the refrigerator for 10‑15 minutes to allow the salt to penetrate the roe.

   Time: PT15M

   Temperature: 4°C

6. Taste Test and Serve

   Remove the bowl from the fridge, give the caviar a final gentle stir, and taste a small spoonful. Adjust salt if necessary (add a pinch of salt and re‑mix, then chill 5 minutes). Serve chilled on blinis, toast points, or as a garnish.

   Time: PT5M

   Temperature: 4°C

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

0 g

Fat

20 g

Fiber

0 g